Fruity Pebbles Truffles

20 Truffles
1 hr 30 min

My Fruity Pebble Truffles are a fun twist on what’s probably the greatest breakfast cereal of all time. They are so delicious and will be loved by everyone from kids to adults reminiscing on an old breakfast favorite!


They’re also a piece of cake to make! Pro tip: buy a pre-made angel food cake from your grocery store’s bakery! Making these with a pre-made cake means less prep/baking time and more importantly less dishes!

So colorful, fun and delicious! Perfect for a kids birthday party, and will be loved by adults too!

Just look how good the inside looks!

So easy to make too! especially if you use a pre-made angel food cake purchased from the bakery of your local grocery store.

Recipe details

  • 20  Truffles
  • Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
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Ingredients

For the Truffles

  • 1 Angel Food Cake (I use a pre-made cake from my grocery store's bakery to cut down time, but any angel food cake, boxed or homemade will do!)
  • 2 Cups Fruity Pebbles
  • 1/2 Cup Ricotta

For the Chocolate Coating

  • 12oz White Chocolate Chips
  • 1 Tbs Canola Oil or Coconut Oil
  • 2 Tbs Crushed Fruity Pebbles to sprinkle over

Instructions

For the Truffle

If not using a pre-made angel food cake, bake a cake according to your own instructions. Let cool for at least 30 minutes before starting the truffles.
Using the largest bowl of the food processor, add the fruity pebbles and blend until they turn into a powder. Add the Angel food cake and ricotta to the food processor and blend until well combined and a ball forms.
Using your hands or a cookie scoop, form 1-inch size balls and place on a parchment-lined baking tray. Freeze for 1 hour.

For the Chocolate Coating

Melt the white chocolate chips in a microwave (20 second increments), or in a double boiler. I recommend adding a table spoon of fat such as canola oil or coconut oil to thin out the white chocolate and make it easier for dipping.

Assemble

Remove the truffles from the freezer and coat them in white chocolate. (I like to pour the chocolate into a tall cup before coating the truffles. I think it is easier to dip the whole truffle rather than roll it around in a shallow bowl to coat. Make sure the cup is glass not plastic incase you need to microwave it again.) Immediately sprinkle the crushed fruity pebbles on top.
Place back into the freezer to let the chocolate harden for 10-20 minutes. Then enjoy!

Tips

  • I recommend using a pre-made angel food cake to cut down on time, but any cake, boxed mix or homemade will do!

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